Brown Butter Pound Cake with Strawberry Compote

(230g; 2 sticks) unsalted butter

and 1/2 cups (187g) all-purpose flour (spoon & leveled)

baking powder

salt

granulated sugar

large Eggland's Best eggs, at room temperature

and 1/2 teaspoons pure vanilla extract

and 1/2 Tablespoons cornstarch

warm water

strawberries, hulled and sliced in half (you can use frozen; don't thaw)

zest and juice from 1/2 lemon

granulated sugar